Hunter’s Chicken Recipe (Easy Chicken Cacciatore)

This easy hunter’s chicken recipe (also known as chicken cacciatore) combines juicy chicken and earthy mushrooms in a rich, aromatic tomato sauce. It makes for an irresistible one-pan dinner the whole family will love!

We love hearty, comfort food recipes around here (I’m looking at you chicken and sausage with gnocchi).

So, today I’m sharing another comfort food recipe (which happens to be an all time favourite); this is a delicious one pan, stick-to-ya-ribs, warm ya belly, make your taste buds do a happy dance, chicken dinner.

Many years ago hubby and I would watch celebrity chef Lidia Bastianich’s show on PBS.

I swear, every time we would watch it, we were transfixed by the screen. The way should would describe her dishes, make them and then (always) have a little bite, would make us want to run into the kitchen and get cooking. 

I guess that means it’s a good show, right?

One of the recipes that she made was hunter’s chicken. We fell in love with it and it never disappoints. This is our version of it!

What Is Hunter’s Chicken? 

“Hunter’s chicken” or “hunter style chicken” is basically a chicken cacciatore recipe. “Cacciatore” means “hunter” in Italian. 

This Italian stew is not to be confused with the British hunter’s chicken recipe, which is totally different than Italian hunter’s chicken.

There are all sorts of variations of a hunter’s chicken recipe, some using different herbs, red versus white wine, maybe adding bell peppers and so on.

This hunter’s chicken, however, is super simple with the main components basically being chicken and mushrooms in a tomato sauce with aromatics and herbs. It’s essentially a chicken stew and is so good!

How To Make Hunter’s Chicken

Full details on how to make hunter’s chicken, or chicken cacciatore, are in the recipe card below, but here are the basics:

1. Season chicken well with salt and pepper and brown on both sides in a pan just to get a little colour. Remember, it’s definitely not cooked at this point, we’re just adding a little caramelly goodness to the party. Transfer the chicken to a plate and set aside while you make the hunter’s chicken sauce.
2. Deglaze with some white wine in order to get all those yummy brown bits in the bottom of the pan.
3. Add some diced onion and garlic and cook a little just to soften a tad.
4. Next up to the party is sliced mushrooms, which are cooked a little.
5. Stir in tomato paste and cook a bit.
6. Add thyme, basil, rosemary and crushed red pepper flakes (if using). Stir to incorporate.
7. Pour in chicken broth.
8. Canned tomatoes go next.
9. Place reserved chicken (and any juices that have accumulated onto the plate) into the pan. Don’t throw away those flavour-packed juices!
10. Bring to a simmer, cover with lid slightly ajar and cook for 25 to 30 minutes (check on halfway to ensure nothing is sticking). Remove cover and cook another 10 to 15 minutes or until sauce has reduced slightly and chicken is fully cooked through.
11. Garnish with fresh thyme and parsley (optional).
12. Serve and enjoy!

Type of Chicken To Use

Dark meat all the way! A combination of chicken thighs and legs was used in this recipe, but you could use one or the other if you prefer.

I don’t recommend using breast meat as it will dry out over the long cooking time. Dark meat is more flavourful, in my opinion, stays moist and works the best in stews like this.

I used 3 pounds of chicken in total, which was about 11 to 12 pieces (depending on how large your pieces are).

How to Brown Skinless Chicken Thighs (and Legs)

Yes, I removed the skin from the chicken. Unless I’m enjoying wings or fried chicken out somewhere, at home I always opt to remove skin. I like to save those calories for some crusty bread to go with, LOL. 

In all seriousness, though, I like to remove the skin because even if you do crisp it (and render out some fat), you are putting it back into a moist environment (aka tomato sauce) and it will get soggy again (and ain’t nobody got time for soggy skin).

So, to brown those skinless chicken thighs and legs:

1. Pat chicken dry. 
2. Season with salt and pepper.
3. Heat a sauté pan (I used an enameled cast-iron pan) over medium high heat and add a good lug of olive oil (about 1.5 tablespoon).
4. Add chicken and brown about 5 minutes, before turning to brown other side (the chicken is not cooked at this point).
5. Now that chicken has a little colour, it’s ready to be used in this chicken stew, continuing to cook in the tomato sauce

Tip: Work in batches, so you don’t overcrowd pan and “sweat” the chicken instead of browning it.

Chicken won’t unstick from the pan? Don’t fret! It will release when it’s ready! It may take longer than 5 minutes, depending on exactly how hot your temperature is.

Still panicking?

Again, don’t fret!

Add a touch more oil and turn up the heat a little. It will release.

Tips for Making This Recipe

• If you want to skip browning of the chicken, that’s okay! Just cook chicken a little longer in the sauce until completely cooked through and the juices run clear.
• Use a good quality can of tomatoes! It’s such a big part of this Italian stew so you want it to be good. I love San Marzano tomatoes, but if you can’t get that, use another good one. Buy whole peeled tomatoes and squish them with your hands before adding to the pan (or use a potato masher).
• Like things more spicy? Add more crushed red pepper flakes. Prefer less? Omit or just add a pinch. I used ½ teaspoon of crushed red pepper flakes and didn’t find this chicken stew to be too spicy at all. You do you!

Recipe Variations

• At the end of cook time, stir in some pitted black olives (you can slice if you prefer), about ⅓ cup or so.
• You can also stir in some capers, about 3 tablespoons.
• I deglazed with white wine, but you could totally use chicken stock or broth if you prefer.
• Rather deglaze with red wine? Go for it!
• Only have canned mushrooms on hand instead of fresh? Drain and use.

Serving Suggestions

Any of these sides go well with hunter’s chicken:

• Crusty bread (a must for dunking into that rich sauce)
• Creamy polenta
• Your favourite pasta (rigatoni works lovely)
• A crisp green salad
• Garlicky green beans
• Smashed baby potatoes or roasted potatoes

More Comfort Food Recipes

• Chicken and Sausage Recipe With Peppers
• Easy Mushroom Risotto
• Cheesy Baked Gnocchi Casserole

Whether you call it hunter’s chicken, chicken cacciatore, Italian stew or chicken stew, I hope you love this recipe as much as we do!

If you make this easy chicken cacciatore recipe, be sure to leave a comment below!